Vegan Shepherd's Pie
A hearty, comforting dish that's perfect for those on a vegan diet. This Vegan Shepherd's Pie is packed with veggies, lentils, and a savory gravy, topped with a layer of creamy mashed potatoes.
Ingredients - Serves 6
- Salt and pepper - To taste
- Vegan butter - 2 tablespoons
- Almond milk - 1/2 cup
- Potatoes - 4 large, peeled and chopped
- Soy sauce - 1 tablespoon
- Tomato paste - 2 tablespoons
- Frozen peas - 1 cup
- Vegetable broth - 2 cups
- Green lentils - 1 cup, rinsed and drained
- Garlic - 2 cloves, minced
- Carrots - 2, peeled and diced
- Onion - 1 large, chopped
- Olive oil - 2 tablespoons
Let's Get Started
- Preheat the oven to 400°F.
- Heat the olive oil in a large pan over medium heat. Add the onion, carrots, and garlic and cook until softened.
- Add the lentils, vegetable broth, peas, tomato paste, and soy sauce. Bring to a boil, then reduce the heat and simmer until the lentils are tender.
- While the lentils are cooking, boil the potatoes until tender. Drain and mash with the almond milk, vegan butter, salt, and pepper.
- Spread the lentil mixture in a baking dish. Top with the mashed potatoes.
- Bake for 20-25 minutes, or until the potatoes are golden and the filling is bubbling. Let cool for a few minutes before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 10g
- Carbs: 50g
- Protein: 15g
- Sodium: 700mg
- Sugar: 8g
